First off, just a quick shoutout to you for looking up something like this.
I mean, a homemade cake? Without eggs? With orange juice? That’s kind of amazing. Not just because it sounds fancy (it does), but because it shows that you’re probably someone who doesn’t just grab store-bought things and call it a day.
You’re someone who wants to make something real. Something soft and comforting and sweet. Something that fills the kitchen with the smell of fresh citrus and warmth and makes people think, “Wait…did you make that?”
This cake is simple, bright, light, and just sweet enough to feel like a treat without knocking you over with sugar.
And did I mention—no eggs, no butter, no weird ingredients. You don’t need a mixer or anything fancy. Just a few pantry basics, an orange or two, and a little time.
Let’s get into it.
What You’ll Need
Ingredients:
These are the ones I always have lying around. But if you don’t, I’ve got swaps and tips coming up.
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup fresh orange juice (store-bought in a pinch, but fresh is best)
- ½ cup sugar
- ¼ cup neutral oil (vegetable, canola, or anything flavorless)
- ½ tsp vanilla extract
- ½ tsp orange zest (don’t skip this—it’s the secret sauce)
- 1 tbsp cornstarch (optional, but gives you a softer crumb)
Ok, but Why This Cake?
This cake is what you make after a long week. It’s what you bake when you want to treat someone. It’s what you bring to the table when someone says, “I don’t eat eggs” or “I just want something light.”
It’s got this delicate crumb, the flavor is soft and citrusy without being overpowering, and it tastes clean. Not like a sugar bomb. Not like a cake that’s trying too hard. Just soft and real and good.
Kitchen Stuff You’ll Need
You don’t need anything fancy here. Really.
- Mixing bowl
- Whisk (or a big spoon, honestly)
- Measuring cups and spoons
- 8-inch cake pan (round or square—your call)
- Sifter or fine mesh strainer
- Oven
- Cooling rack (or just a plate, we’re not fussy)
Pro Tips to Save Your Cake (and Your Time)
Let me just save you some stress. Here’s what I wish someone had told me when I first made this.
- Don’t skip the zest. That tiny bit of orange skin? It brings the whole cake to life. Trust me.
- Use room temperature everything. Cold juice or oil will make your batter weird. Let it sit out for 15 minutes if needed.
- Mix just until combined. Don’t overthink it. Overmixing = dense cake. Mix until you don’t see dry flour anymore, then stop.
- Line your pan or grease it well. No one wants to dig cake out of a stuck pan.
- Check early. Your oven might run hot or cold. Check the cake at 25 minutes with a toothpick. If it comes out clean, you’re good.
Quick Substitutions and Variations
No need to run to the store if you’re missing something. Here’s what you can switch up.
- No all-purpose flour? Use whole wheat for a slightly denser but still delicious cake. Or go half-and-half.
- No white sugar? Brown sugar works for a deeper flavor. Coconut sugar is fine too.
- No oil? Try applesauce or even Greek yogurt. The texture will change a bit, but it’ll still work.
- Add-ins? A handful of chopped nuts, dark chocolate chunks, or even dried cranberries would be really good in this. Just fold them in at the end.
- Gluten-free? Use a 1:1 GF flour blend with xanthan gum.
Can I Make This Ahead?
Yes. And I kind of recommend it.
If you make it the night before, the flavors settle in even more by the next day. Just keep it covered at room temp.
You can also freeze it. Wrap it tightly in plastic wrap, then foil, and stick it in the freezer. Thaw at room temp when you’re ready.
How to Make It (Step-by-Step)
- Preheat that oven. 350°F (180°C). Grease and line your cake pan. I usually just brush a little oil in and press parchment paper into the bottom. Easy cleanup.
- Mix the dry stuff. In a big bowl, sift the flour, baking powder, baking soda, salt, and cornstarch (if using). Give it a quick whisk to combine.
- Mix the wet stuff. In another bowl, combine the orange juice, sugar, oil, vanilla, and orange zest. Stir until the sugar dissolves. Should smell amazing already.
- Combine. Pour the wet ingredients into the dry. Mix just until you don’t see any flour. No need for a mixer here—just a spoon or whisk will do.
- Bake. Pour into the pan, level the top, and bake for 25–30 minutes. You’re looking for golden edges and a toothpick that comes out clean when poked in the center.
- Cool. Let it sit in the pan for 10 minutes, then transfer to a rack or plate. Let it cool completely before slicing. I know, I know, it smells so good—but just give it a minute.

Let’s Talk Nutrition (Just Real Talk)
Per slice (based on 8 slices):
- About 180–200 calories
- 7g fat
- 28g carbs
- 15g sugar
- 2g protein
Is it health food? Not exactly. But it’s lighter than a frosted layer cake, and made with real juice, no eggs, and no butter. For a dessert? That’s a win.
What to Serve it With
You can totally eat this plain and be happy. But if you want to dress it up:
- A little whipped cream on top (just a dollop)
- Drizzle some dark chocolate
- Spoon a bit of Greek yogurt and honey next to it
- Serve with hot tea or coffee on the side
- Add a sprinkle of powdered sugar if you’re feeling fancy
Leftovers and Storage
- Room temp: Covered, it’ll last 2 days on the counter.
- Fridge: Wrap it up and it’ll stay good for about a week.
- Freezer: Wrap individual slices and freeze for up to a month. Just thaw before eating. Maybe toast a slice to warm it up and give it a little edge.
FAQ (Because You Probably Have One)
Can I double the recipe? Yes, but use two pans instead of one big one so it bakes evenly.
What kind of orange juice should I use? Fresh squeezed is best. But if you’re using store-bought, go with 100% juice, no pulp.
Can I frost this cake? Yes! Try a simple orange glaze (powdered sugar + orange juice). Or a thin layer of cream cheese frosting if you want it richer.
What if I don’t have cornstarch? Skip it. It just makes the cake softer, but it’ll turn out fine without it.
Why is my cake dense? Overmixed or old baking soda/powder. Try fresh leaveners and go gentle with the stirring next time.
Wrap Up
This cake is the kind of thing that sneaks up on you.
You make it because you’re curious. You take a bite because it smells too good not to. And then suddenly, it’s gone and you’re texting someone, “I made this orange cake and you need to try it.”
That’s what this is.
It’s low effort, no stress, no mixer, no eggs—and all the reward. Bright, fluffy, slightly sweet, and just a little special.
So if you’ve been thinking about baking something, let this be it. Try it out, play around with the variations, and make it your own. And if you do, let me know how it went! I’d love to hear if you added something, swapped something, or just want to tell me how it made your kitchen smell.
Your next favorite cake is waiting.
Now go make it.
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